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Broccoli & Water Chestnut Thai Peanut Stir-fry

I honestly have no words for this. This was one of those, “Oh look.. we have water chestnuts in the pantry, I wonder how those got there. What can we do with these?” moments. I had no idea, and no structure at all, to where this was going. But man, did it make a turn for the better.

Truth be told, we’ve been on a kick with Asian inspired recipes here at Food and the City. Stir-frying, noodling, creating our take-out favorites, it’s kind of insane. But a good insane, you know? Like a “lets only eat these things for the rest of our lives” sort of insane.

I’m okay with it, and something tells me you’re okay with it, too.

Broccoli & Water Chestnut Thai Peanut Stir-fry

1 8oz can Water Chestnuts

1/2 10oz bag of frozen Broccoli, thawed

1 teaspoon Sesame oil

1/4 cup Peanuts, semi-crushed

1 handful of fresh Cilantro

for the sauce:

2 tablespoons soy sauce

1 teaspoon peanut butter

1 teaspoon brown sugar

1 tablespoon cornstarch

1 tablespoon water

1/2 tablespoon sesame oil

1/2 teaspoon ground ginger

Combined the ingredients for the sauce and set aside. Heat 1 teaspoon of sesame oil in a skillet on medium high. Add in frozen broccoli that has thawed a bit, and cook until tender. Drain your water chestnuts from the can and add them into the skillet. Toss and allow water chestnuts to heat through. Pour in sauce and let bubble for a minute or two. Toss everything to coat, and let simmer for 3-4 minutes, or until sauce thickens.

Transfer stir-fry to a serving bowl (I served mine over brown rice!), and top with cilantro and crushed peanuts. Enjoy!